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Make any meal complete with a warm batch of this delicious Vegan Cornbread. It's easy to make and bakes to golden perfection in just 20 minutes!
Mealtime is always fun when you have a piece of fluffy Vegan Cornbread to go along with it. It's filled with lots of corn flavor, it's tender on the inside and crisp on the outside.
Who can resist? Especially, when it's just warm from the oven. Just add a pat of vegan butter and you have heaven right there!
Cornbread goes with so many meals, but it especially goes with a variety of stews, soups, and salads. I love serving it with my vegan chili, or alongside my vegan baked beans and vegan mac and cheese.
It's also perfect for sopping up lots of vegan gravy!
However, it's also great on its own for a quick breakfast or snack. I like to warm it up and add a pat of vegan butter and pair it with a cold glass of cashew milk. So delish!
Ingredients, Notes, and Substitutions
️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.
- Soy Milk - it's most similar to dairy buttermilk when an acid is added. However, you can use any non-dairy milk.
- Apple Cider Vinegar - fresh lemon juice will work too.
- All-Purpose Flour - I haven't tried making this recipe gluten-free yet, but I think a 1.1 gluten-free flour could work.
- Cornmeal - I recommend using yellow because the corn flavor is more prominent. You can also use white or blue cornmeal. I used a fine grain but you can also use a medium grain. I found this article helpful on the different types of cornmeal and how to use it.
- Cane Sugar and Brown Sugar - You can use this blend that I used or just one of them if preferred.
- Apple Sauce - I recommend using unsweetened. If you don't have applesauce, you can try unsweetened non-dairy yogurt.
- Canola Oil - any neutral-flavored oil will work. Melted vegan butter works nicely, too.
How to make Vegan Cornbread
- Combine the soy milk and vinegar. It will thicken and curdle slightly after 5-10 minutes.
- In a large bowl, whisk the flour, cornmeal, baking powder, baking soda and salt.
- Add the applesauce, oil, cane sugar, and brown sugar to the buttermilk. Whisk to combine well.
- Pour the wet ingredients into the dry ingredients.
- Fold batter with a spatula until just combined.
- Place pan in the oven and bake for 20-25 minutes or until lightly golden brown on top.
Vegan Cornbread Success Tips
- Don’t scoop the flour with a measuring cup directly from the flour container. Instead, aerate first, then scoop the flour out of the container with a spoon and then into the measuring cup. Don’t pack/tap the cup. Now, lightly sweep a butter knife across the top to remove excess flour.
- Make sure your baking soda and baking powder are not expired otherwise it could alter the final results.
- If you like cornbread that is less sweet, just cut the sweetener in half.
- For best results, use room-temperature ingredients. If some are cold, leave them out while you pre-heat the oven and prep. At least 20 minutes.
- It's important to maintain the right oven temperature for successful results. An oven thermometer is the best way to detect the accuracy of your oven.
Add-In Ideas
This Vegan Cornbread is perfectly delicious as is, but feel free to change things up for fun. Here are some ideas:
- For a little kick, add ½-3/4 cup fresh jalapeños (deseeded and diced).
- Want more corn flavor? Add ¾ frozen corn kernels (thaw first).
- Like fresh herbs? Add rosemary, thyme, sage, or chives (about 1-2 tablespoons).
- Add savory flavor with ½ cup sliced green onion or 2 cloves of minced garlic.
- Go all out! Add a ½ cup chopped vegan sausage to the mix (brown in a pan first and drain oil).
Storing
This vegan cornbread is best when it's fresh, but you can store it in an airtight container at room temp for 2 days. You can also store them in the fridge the same way for 3-5 days. Just warm in the microwave for 30 seconds to soften.
Can I freeze cornbread?
Absolutely! Cornbread freezes really well for 2-3 months. After baking, let it completely cool, then wrap it well and store it in the freezer. I like to cut it into single servings so I can just use what I need.
To thaw, leave it on the counter for 10-15 minutes or gently warm in the microwave for 30 seconds.
Can I use it for stuffing?
Yes! I use it for my vegan cornbread stuffing recipe and it works perfectly. The only change I make is that I omit the cane sugar, but I keep the brown sugar in it. It's not too sweet at all, but you can reduce it to 2 tablespoons if preferred.
More Corn Recipes to Try
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Easy Vegan Cornbread
Ingredients
- 1 ¼ cup soy milk (see note)
- 1 tablespoon apple cider vinegar or fresh lemon juice
- 1 ¼ cup all-purpose flour (see note)
- 1 cup yellow cornmeal
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- ¼ cup light brown sugar
- ¼ cup cane sugar
- ¼ cup applesauce , unsweetened
- ½ cup canola oil or any neutral-flavored oil
Recommended Equipment
- Mixing Bowls
Instructions
- Preheat oven to 400° F (200° C). Lightly grease an 8x8 cake pan. Line with parchment if preferred.
- In a large bowl, add flour, cornmeal, baking powder, baking soda and salt. Whisk to combine well.
- When the buttermilk is ready, add the applesauce, oil, cane sugar, and brown sugar. Whisk to combine well.
- Now slowly pour the wet ingredients into the larger bowl of dry ingredients. Scrape the sides of the bowl with a rubber spatula so you get all that moisture. Fold batter with a spatula until just combined. Some small lumps are fine. Don't overwork the batter.
- Pour batter into the baking pan and place in the oven. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean (some dry crumbs are fine, just not wet batter). Let the pan sit on a cooling rack for 5-10 minutes. Then remove the cornbread from the pan and cool on rack for 5 more minutes before cutting.
Notes
- Soy Milk - it yields a consistency that is very similar to dairy buttermilk when an acid is added. If you can't have soy, you can use any non-dairy milk. It won't thicken much, but it's ok and the recipe will still work.
- Measuring Flour - don’t scoop the flour with a measuring cup directly from the flour container. Instead, Aerate the flour first, then scoop the flour out of your container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour.
- Sweetener - you can use all cane sugar or all brown sugar if preferred. This recipe will also work with ⅓ cup of pure maple syrup.
- If you like cornbread that is less sweet, just cut the sweetener in half.
- Add-In Ideas - ½ cup deseeded and diced jalapeño pepper, ¾ cup frozen corn (thaw first), 1-2 tablespoons fresh sage, thyme, chives, green onion, rosemary, 2 cloves minced garlic.
- Instead of oil, you can use melted vegan butter.
- Make sure your baking soda and baking powder are not expired otherwise it could alter the final results.
- For best results, use room-temperature ingredients. If some are cold, leave them out while you pre-heat the oven and prep. At least 20 minutes.
- It's important to maintain the right oven temperature for successful results. An oven thermometer is the best way to detect the accuracy of your oven.
- Storing - cornbread is best when it's fresh, but you can store it in an airtight container at room temp for 2 days. You can also store it in the fridge the same way for 3-5 days. Just warm in the microwave for 30 seconds to soften.
- Freezing - After baking, let it completely cool, then wrap it well and store it in the freezer for 2-3 months. I like to cut it into single servings so I can just use what I need. To thaw, leave it on the counter for 10-15 minutes or gently warm in the microwave for 30 seconds.
- If you use this for my vegan cornbread stuffing recipe, make sure to omit the cane sugar. I leave in the brown sugar and I don't feel like it's too sweet. However, you can reduce it to 2 tablespoons if preferred.
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